We've been making this easy Vegetarian Mushroom Stroganoff for years. It's hearty, comforting, and a crowd-pleaser. Perfect for meatless dinners!
This is a weeknight friendly one pot recipe. Cooking the noodles directly in the savory mushroom sauce gives the noodles extra flavor as they cook. And, it means less dishes and clean up. So the next time you're looking for a family-friendly pasta recipe, give this one pot mushroom stroganoff a try!
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Why you'll love this recipe
- One Pot recipe: Both the savory mushroom sauce and the noodles get cooked in the same pot. It makes for easy cleanup—and infuses the noodles with so much flavor!
- Ready in 30 minutes: This recipe makes for a quick weeknight meal, because it's ready in 30 minutes (or less!).
- Healthy spin on a classic: We took a classic stroganoff and made it lighter, with clever swaps like milk instead of sour cream. You can also easily make this Mushroom Stroganoff vegan instead of vegetarian (see recipe card for details).
Recipe video
Watch how to make this one pot vegetarian mushroom stroganoff step-by-step
Ingredients (and substitutes)
This Vegetarian Mushroom Stroganoff recipe calls for simple pantry ingredients. Here's what you need:
- Cremini Mushrooms: Cremini mushrooms have a deeper, more complex flavor than white mushrooms (source). And, they're easy to find at grocery stores! For even more umami, you can use a mix of cremini and shiitake mushrooms.
- Thyme: Fresh thyme pairs really well with mushrooms. This versatile herb keeps for a while in the fridge. It's delicious used on vegetables, We highly recommend using fresh thyme for this recipe. It pairs really well with the mushrooms. If absolutely needed, you can substitute dried thyme. But, read the notes for substitution instructions because it's not a 1:1 swap.
- Egg Noodles: Look for short, wide egg noodles. They're sometimes labelled Broad Egg Noodles or German Egg Noodles. For a vegan alternative, use pappardelle noodles.
- Vegetable Broth: There aren't a lot of ingredients in this dish, so the vegetable broth you use has a big impact on the flavor. Use the best you can find. Our favorite is the No Beef Vegetarian or Organic Vegetable Base.
- Milk: A lighter, healthier swap for the sour cream that's typically used in stroganoff. For a vegan alternative, use an unflavored and unsweetened non-dairy milk. If substituting dairy, our recommendation is a barista-style oat milk.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Love mushrooms? So do we! Check out these other mushroom recipes: BBQ Pulled Mushroom Sandwiches, Farro Pilaf with Mushrooms, Creamy Mushroom Risotto, and Smoky Mushroom Tacos.
How to make (step-by-step photos)
In this easy one pot recipe, dried noodles are cooked directly in the sauce. This way, the noodles will soak up all that delicious flavor while they cook!
Here's how to make this yummy vegetarian mushroom stroganoff:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Don't skimp on the mushrooms: You can always add more mushrooms, but definitely don't use less than the recipe calls for. Mushrooms shrink down a lot during the cooking process!
- If you want to add another type of mushroom to the creminis...we'd recommend fresh shiitake, portobello, or oyster mushrooms.
- Use a flavorful vegetable broth: This is a quick-cooking recipe with few ingredients, so it's important to use the best you can get. The vegetable broth you use has a big impact on the final flavor. In testing, we loved the results of this No Beef Vegetarian—followed by this Organic Vegetable Base. But, choose the broth you love best!
- Avoid over-stirring: To encourage the mushrooms to brown, try to stir them only occasionally. And, when it's time to cook the noodles, stir them often enough so they don't stick to the bottom of the pan. But, avoid stirring the noodles constantly as that might cause them to break into smaller pieces.
- Serve immediately: As with many creamy sauced pastas, these noodles are best served while fresh and hot. The sauce will thicken as it cools and sits.
Recipe FAQs
No, this recipe calls for the cooking dried noodles directly in the sauce!
We highly recommend you use fresh thyme for this recipe. But, if you must substitute dried thyme instead, use one-third of the amount. Dried thyme is more potent, so you need less. See recipe card notes for more details.
Yes, this recipe can be easily made vegan. Simply choose vegan pappardelle noodles, a vegan milk substitute, and garnish with vegan Parmesan (or omit). See recipe card notes for full details.
Creamy noodle dishes like this are best served immediately. If you happen to have leftovers, reheat them gently with an extra splash of water or milk to loosen the sauce. But, for full transparency, this isn't a recipe we'd intentionally prepare in advance.
Other vegetarian pasta recipes:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
Vegetarian Mushroom Stroganoff
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, diced (about 2 cups)
- 1 lb cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (see note 1)
- 3 tablespoons all purpose flour
- 3½ cups vegetable broth (see note 2)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 7 oz dried broad egg noodles (see note 3 and 4)
- ½ cup milk (see note 4)
- Parmesan cheese (for garnish, see note 4 and 5)
- Chopped flat-leaf parsley (for garnish, optional)
Instructions
- Sauté onion: Heat 1 tablespoon of the oil in large skillet (or pot) over medium-high heat. Add onion, sauté until golden at the edges, about 5 minutes.
- Add mushrooms: Add 1 tablespoon of the oil and mushrooms. Sauté until golden brown and any liquid is cooked off, about 8 minutes.
- Build sauce: Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, and thyme. Cook, stirring frequently, until garlic is fragrant, 1 to 2 minutes. Stir in flour until vegetables are evenly coated. Pour in vegetable stock, salt and pepper, stirring vigorously to prevent clumps and scrape any brown bits off the pan.
- Cook noodles: Let mixture come to a boil, then add dried noodles. Gently stir the noodles so they're evenly covered with liquid. Cook noodles for 4 minutes. Add milk. Continue cooking, stirring occasionally, until the noodles are al dente, about another 4 minutes. (If the pan starts to look dry, add a splash of more stock. Stir as the noodles cook, so they don't stick to the pan; but be gentle as to avoid breaking the noodles.)
- Season and serve: Season with more salt and pepper if needed. Garnish with cheese and parsley, and serve immediately.
Notes
- Thyme: We recommend fresh thyme for this recipe. If you need to substitute, use 1 teaspoon dried thyme instead of 1 tablespoon fresh thyme. Dried is more potent than fresh.
- Vegetable broth: There aren't a lot of ingredients in this dish, so the vegetable broth you use will have a big impact on flavor. Use the best you can find. We highly recommend using Better than Bouillon (either the No Beef Vegetarian or Organic Vegetable Base).
- Broad egg noodles: Also sometimes labelled German Egg Noodles. Broad egg noodles are thin and slightly wavy. They are different than Spaetzle-type noodles (which tend to be twisted). For a vegan option, use pappardelle noodles.
- Vegan option: Use pappardelle noodles, a vegan milk alternative (such as barista-style oat milk), and a vegan parmesan.
- Parmesan cheese: Imported Parmesan cheese typically contains animal-based rennet. If you wish to avoid this, look for cheese labelled as "vegetarian friendly" or lists "microbial enzymes" (instead of rennet) as an ingredient. Asiago cheese is also a good alternative.
Sarah K says
Cannot say enough good things about this recipe! So simple but so much flavor! I use parpadelle noodles and they work great too.
Bri says
So great to hear Sarah! Thanks so much for writing in:) We love Pappardelle noodles too - great choice for using in this recipe. Big hugs xx
georgie mullen says
This is such a good idea!! I need this in my tummy RIGHT NOW!! Haha!! I will be making this next week - just watch this space... thanks for the recipe 🙂 x
Bri says
YAAASSS Georgie! Can't wait for you to give this a go. Hope you enjoy! We'll keep our eyes peeled 🙂 Have a great weekend xx
Kristina Pridy says
What is the calorie count for a serving of the vegan version of this
Bri says
Hi Kristina! We don't count calories, so don't post calorie counts on our recipes. If that's something you're interested in, then the best thing to do would be to enter the recipe (with any vegan modifications you're making) into one of the free calorie counters online. Hope that helps!
Erin says
This was so delicious and easy 😍😍😍😍🎉!!!
Bri says
So great to hear Erin! Delicious AND easy is the best combo isn't it?! Thanks for sharing your feedback. Hope you have a great weekend ahead of you xx
hippechikk says
Just made this with zoodles... it was amazing ... my husband gave it a 9 out of 10 !! ... thanks for the recipe 🙂
Bri says
Love the idea of making these with zoodles! And we're thrilled that your husband gave it a 9 out of 10. You're so welcome. Thanks for cooking our recipe in your kitchen - hearing about it always makes our day. Happy Friday!
Brytanny Howard says
I cook using gluten free pasta. And I don’t know how well it would do to cook them in the sauce. If I want to cook the pasta separate do I just not add the milk in the end ?
Mitrah says
Hello there! Any chance I could use 2% or a more traditional milk if I cannot have almond milk? I worry about flavor but I am so excited to try this recipe! Thank you!
Bri says
Hi Mitrah! Yes that'll definitely work, so go right ahead! You can use regular milk in the exact same proportions as the almond milk in this recipe. Hope you enjoy!! And do let us know how it goes:)
Mitrah says
Thank you Bri! It turned out so yummy 🙂
Bri says
SO great to hear! Thanks for reporting back<3 Have a great rest of your week!
p says
Hello, do you have any recommendations for freezing this meal? I like to do a big meal prep, and wanted to use this for one of them! A friend made it and passed on the recipe, ABSOLUTELY delicious!!
Bri says
Hi there! So glad to hear you enjoyed the recipe! I've never tried freezing this pasta, so I'm sorry I don't have any recommendations on that end. I've only frozen lasagna/baked pasta, and I'm really not sure how reliable it would be to do it for a one-pot stove top pasta (especially a more delicate noodle like an egg noodle). I suspect it's much better fresh (or refrigerated for 1-2 days). But if you give freezing a try, let me know how it goes!
Jessica says
Did you try freezing it? I’ve frozen other casseroles that had egg noodles in them,m. Did this one turn out for you?
Bri says
Hi Jessica! I haven’t tried freezing it, but if you give it a try let me know how it goes!
Pat says
Needed to add cornstarch at end. Add early enough to cook in and not over cook noodles. Sour cream at very end with slightly less broth would be good too.
Family over and everyone was surprised how good it was.
Kasey says
Hi, do you know the calories per serving? Thanks.
Bri says
Hi Kasey! We don't publish caloric information on our recipes, so your best bet would be to run the ingredients through an online calorie calculator. That should tell you what you're looking for! Have a great day xx
Angela says
Can I use olive oil instead of grape seed oi?
Bri says
Hi Angela! Yes you can use olive oil instead of grapeseed. Also, any other neutral oil (e.g. canola, refined coconut oil, etc.) works! Enjoy!
Donna says
Made this tonight but had to use sliced bella mushrooms in place of Cremini simply because I couldn’t find any. I just finished my first plate and debating whether to get a second 🙂 it is absolutely delicious & so fast & simple to make! My husband is a picky eater & he enjoyed it also!
Bri says
Hi Donna! So great to hear that both you and your husband loved this dish! I hope you went back for a second one:D Thanks for stopping by. Have a great weekend xx
Jessica Williams says
Can you use nutritional yeast as a garnish instead of cheese, or does it need to be blended with other ingredients? I ask because I notice it gives your food a creamy, cheesy flavor.
Bri says
Hi Jessica! You can totally use nutritional yeast as a garnish! You could also use different hard cheese substitute (if vegan), or leave it out altogether. This recipe is vegan, except for the garnish. Hope you enjoy!
Pam says
Hi Bri,
Thanks for sharing this delicious recipe that is truely made in a single pot. My family loved it and wanted more. Next time I will double this recipe. Loved that it was so easy with such good ingredients.
Pamela
Bri says
Hi Pam! One pot dinners are THE best, aren't they?! So glad to hear that you and your family loved the Mushroom Stroganoff!! Have a great week - and thanks for stopping by.
Erica Purcell says
I can't say enough good things about this recipe!
Bri says
So glad you liked the Mushroom Stroganoff Erica! It's an especially cozy one to enjoy at this time of year:)